This chocolate candy is similar to chocolate pecan turtles. The difference is the addition of crispy rice cereal. It is easy to make and can be made entirely in the microwave. It can also be made on the stovetop–just use a double boiler or heavy saucepan to prevent scorching. I like the microwave because both the caramels and chocolate melt very quickly and don’t scorch. And when you follow the 30-second interval cooking method, it comes out perfect every time.
Weigh or Estimate the Caramels
Weigh 14 ounces of caramels with a food scale. If using Kraft Caramel cubes, 14 ounces is about 46 cubes. If using another brand of caramels, go by the weight listed on the packing. Using the package weight, you can usually estimate the number of caramels if you don’t have a food scale. A close estimate will work for this recipe.
Prepare a Cookie Sheet
This candy is sticky, so prepare a cookie or baking sheet that will fit into the refrigerator when you are ready to chill the caramel. Use parchment paper or a nonstick silicone mat over a cookie sheet.
Melt the Caramels
Use a microwave-safe container to melt the caramels and heat the cream. Add the cream with the caramels so that they heat together. (The cream helps to soften the caramel and makes the candy easy to bite into.) I like to use a large glass measuring cup since it has a handle that makes it easy to remove from the microwave. Heat for 30 seconds. Take the caramels out of the microwave and stir to move the caramels around as much as you can. Then heat them again for 30 seconds and stir once more. Repeat this process until the caramels are melted. I usually stop heating when the caramels are almost melted. Then I stir to finish the melting. If you stop heating the caramels just before they are all melted, it will help keep them from being overheated.
Add the Pecans and Cereal
When the caramels are melted, add the chopped pecans and cereal. Then stir to coat the nuts and cereal. Use a cookie scoop to make round balls. The sweep inside the cookie scoop helps to release the sticky caramel mixture. If you don’t have a cookie scoop, use one teaspoon to scoop the caramel mixture and another teaspoon to help shape the balls. Refrigerate the balls for about 10 minutes, to make them easier to work with when dipping them into the chocolate.
Heat the Chocolate
Use the same microwave 30-second method to heat the chocolate and shortening together. This chocolate will melt in about three 30-second intervals. Stir until it is very smooth. And remember, it is better to stop heating the chocolate just before it is all melted so that you don’t overheat it. Overheating can cause the chocolate to seize, which means it will become thick and hard.
Dip the Chilled Balls
Using a fork, dip the balls into the melted chocolate. Then use a spoon to help cover the top of the balls with chocolate. Shake off any excess chocolate and move the chocolate-coated balls to the prepared baking sheet. Place the baking sheet into the refrigerator to help harden the chocolate.
Store the Candy
This candy should be stored in an airtight container. It can be stored on the countertop but is best if kept in the refrigerator.